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Cottage beef stew

  • Servings: 4
  • Prep Time: 15 min
  • Total Time: 2 hours 45 min

Ingredients

  • ¼ cup all-purpose flour
  • ¼ teaspoons black pepper
  • 2 teaspoons salt
  • 5 teaspoons vegetable oil
  • 1 lb / 450 gr beef, cut into 1” / 2.5 cm pieces
  • 1 cup red wine
  • 2 tablespoons red wine vinegar
  • 3 ½ cups beef broth
  • 2 bay leaves
  • 1 medium onion
  • 5 medium carrots
  • 2 large potatoes

Instructions

  1. In a bowl combine the flour and the pepper, add the beef and toss to coat well. In a large pot heat 3 teaspoons of oil and add the beef, a few pieces at a time – don’t overcrowd it. Cook turning the pieces until the beef is cooked on all sides – about 5 min per a batch and if needed add more oil between the batches.
  2. Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scrapping the pan with a wooden spoon to loosen any brown bits. Add the beef, beef broth, bay leaves and bring to a boil reducing the temperature to a slow simmer.
  3. Cover and cook skimming the broth from time to time until the beef is tender – about 1h 30min. Add the onion and carrots and simmer covered for 10 min, then add the potatoes and simmer until the potatoes become tender – about 30 min more. If the stew is getting dry add more broth.
  4. Season with salt and pepper and serve.

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